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November 16, 2011

Prosciutto & Spinach Penne Frittata | Brunch Recipes

I love a good frittata. Eggs, pasta and cheese baked together to form a congealed slice of dense goodness. Yum. Unlike a quiche that requires a pie dough, or an egg strata that requires the night before preparation, a frittata can be made right then and there... unless you want to make it in advance. That works, too.

You can combine any sort of yummy combination of ingredients. For this pasta frittata I combined prosciutto, spinach, cheese and chives. Of course, you can use potatoes instead of pasta... but I like any excuse to have pasta for breakfast, brunch, lunch or dinner - they are great any time of the day! What combination is your favorite? I'm planning to make a Chicken Pasta Carbonara version soon... I think Mike will love it.

1 comment:

I love the idea of pasta in a frittata -- a great italian combination! I've tried putting cooked buckwheat and quinoa in frittatas and had great results -- I also like the splash of color the spinach gives the dish. perfect for brunch...and left overs!